Chai



	Chai
	from "Indian Regional Classics", by Julie Sahni - serves 4
	If you can break the cinnamon stick, this recipe halves easily. I used a blend of Assam and Ceylon teas. It was perfect. This one is for James.
	1 (3-inch) stick cinnamon 8 green cardamom pods, bruised 4 whole cloves 4 heaping teaspoons loose black tea or 4 teabags, preferably, orange pekoe, Assam, Ceylon, or Darjeeling 4-1/2 cups boiling water 1 cup scalded milk, optional sugar, to taste
	1	Method One: Combine the cinnamon, cardamom, cloves and tea in a warmed 8-cup teapot and pour boiling water over. Cover the teapot and let the tea and spices steep for 3 minutes. To serve, strain into cups and pass the milk and sugar.
	2	Method Two: Combine all the ingredients, except milk and sugar in a saucepan and simmer for 2 minutes. Strain and serve as above.